No Bake Mini Cheesecakes
User Reviews
5.0
18 reviews
Excellent
No Bake Mini Cheesecakes
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These EASY Mini Funfetti Cheesecakes have creamy cheesecake dotted with rainbow sprinkles atop a crunchy and buttery graham cracker crust!
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Ingredients
- 1 3/4 cups graham cracker crumbs (12 rectangles or 28 squares)
- 6 tablespoons unsalted butter , melted
- 1 3/4 cups heavy whipping cream , divided
- 1 1/2 cups cream cheese , softened
- 1 cup powdered sugar , packed
- 1 teaspoon vanilla extract
- 1/2 cup Rainbow sprinkles , plus extra for topping
Instructions
- Prepare a 12-well muffin pan with 12 cupcake liners. Silicone liners are easy to remove and can be reused. Set aside.
- Put the 1 3/4 cups graham cracker crumbs (12 rectangles or 28 squares) into a food processor and process until you have fine crumbs (unless you are using crumbs from a box). Alternatively, add them to a zip lock bag and use a rolling pin to bash them up into fine crumbs.
- Add the melted 6 tablespoons unsalted butter to the food processor and process until combined. The cookie mixture should now look like damp sand. If using crumbs from a box, these can be mixed in a bowl.
- Divide the crumb mixture between the 12 cupcake liners. Use the back of a spoon to compact it on the bottom of the liner. Set aside while you make the cheesecake filling.
- Add 3/4 cups of the heavy whipping cream to a mixing bowl. (Put the remaining heavy whipping cream back into the refrigerator to use as topping for the mini cheesecakes later.) Using a hand whisk or the whisk attachment on an electric hand mix the heavy whipping cream to stiff peaks.
- In a separate bowl, beat together the softened 1 1/2 cups cream cheese, 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth.
- Fold the whipped cream into the cream cheese mixture using a hand spatula.
- Add the 1/2 cup rainbow sprinkles and gently fold them into the cheesecake mixture.
- Divide the cheesecake mixture between the cupcake liners. Use the back of a spoon to level it.
- Cover the muffin tin with plastic wrap and place it into the freezer for 60 minutes.
- When the mini cheesecakes have set, remove them from the freezer.
- Add the remaining 1 cup of heavy whipping cream to a bowl and whisk it to soft peaks. Transfer the whipped cream to a piping bag fitted with a star nozzle. Pipe swirls on top of each mini cheesecake and add sprinkles to decorate.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Equipments used:
Nutrition Information
Show Details
Calories
388kcal
(19%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
83mg
(28%)
Sodium
180mg
(8%)
Potassium
94mg
(3%)
Fiber
0.4g
(2%)
Sugar
21g
(42%)
Vitamin A
1066IU
(21%)
Vitamin C
0.2mg
(0%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 83mg | 28% |
| Sodium | 180mg | 8% |
| Potassium | 94mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 1066IU | 21% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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